This vegetable pasta can be done very easily and quickly. Kids love it, the dish is colorful and really delicious. I served this pasta with a side of garlic bread.
Serves up to 2-3 people Preparation time:30 minutes
Ingredients:
300 grams of bow shaped pasta handful of spinach 1/2 red bell pepper 1 medium sized red onion 1/2 cup of mozarella cheese 1 tsp of ground black pepper olive oil salt as required
Preparation:
1. Cut the veggies in to small pieces.
2. In the large saucepan, add water and salt for the pasta. Once the water starts boiling add pasta. Keep stirring once in a while. Cook the pasta al dente (firm to the bite) for 12-15 minutes. Transfer the pasta to the strainer. Save 1/4 cup of pasta water for later.
3. Add 1 tsp of olive oil to the pan, then add the veggies saute for 2-3 minutes. Add 1/2 tsp of ground black pepper and salt for the vegetables.
4. Add the pasta, 1/2 cup of mozzarella cheese, remaining black pepper powder. Switch off the flame.
5. Add 1/4 cup of pasta water to the pasta and stir well to reduce the dryness. Pasta is ready.
Pasta always tops as one of the favorites on my kids menu. I also like that fact that this can be prepared fairly quick and when done right can provide a balanced diet. I have learned to improvise over the last few years and I am sure you will love it as well.
Serves up to 2-3 people Preparation time:45 minutes
Ingredients:
300 grams of wheat rotini(pasta) 100 grams of broccoli 1 carrot 4 stems of asparagus 1-2 tsp of red pepper flakes 1 tsp of dry basil 1 cup of Parmesan cheese 1/2 tsp of ground black pepper olive oil 1/2 tbsp of vinegar salt as required
Preparation:
1. Cut the broccoli in to small florets and cut the asparagus, carrots in to small pieces. 2. In the large saucepan, add water and salt for the pasta. Once the water starts boiling add pasta. Keep stirring once in a while. Cook the pasta al dente (firm to the bite) for 12-15 minutes. Transfer the pasta to the strainer. 3. Add 1 tsp of olive oil to the pan, then add the veggies saute for 2-3 minutes. Add dried basil, 1 tsp of red pepper flakes and salt for the vegetables. 4. Add the pasta, 1 small cup of Parmesan cheese, 1 tsp of red pepper flakes. Switch off the flame. 5. In 1/4 cup of olive oil, add black pepper and vinegar. Add to the pasta and stir well to reduce the dryness. Pasta is ready.
I started experimenting with pasta after coming to US. My kids love pasta. This is a great way to introduce them to a variety of vegetables. I have tried with yellow squash, zucchini and red onion. The other vegetables that goes well are eggplant, red bell peppers, asparagus etc.
Serves up to 2-3 people Preparation time: 1 hour Ingredients:
300 grams of penne rigate (pasta) 1 small onion 100 grams of zucchini 100 grams of yellow squash 1 tsp of red pepper flakes 2 tsp of freshly ground black pepper 1 tsp of dry oregano 1 cup of Italian blend shredded cheese 2 tbsp of parmesan cheese 2 tbsp of bread crumbs Olive oil 1 tbsp of butter Salt as required
Preparation:
1. Cut the zucchini and yellow squash in to 1/2 inch slices and then cut in the middle to make semi circles. Cut the onion lengthwise. 2. In the large saucepan, add water and salt for the pasta. Once the water starts boiling add pasta. Keep stirring once in a while. Cook the pasta al dente (firm to the bite) for 12-15 minutes. Transfer the pasta to the strainer. 3. Add 1 tsp of olive oil to the pan, then add onion saute for 2 minutes. Add squash and zucchini and saute for another 5 minutes. Add oregano, 1/2 tsp of red pepper flakes, 1 tsp of black pepper and salt for the vegetables. 4. Transfer the vegetables to oven-safe dish. Drizzle 1 tbsp of olive oil on top of the vegetables.Preheat the oven for 350 degrees F.Then keep the dish in the oven for 15 minutes. 5. In a bowl, mix the pasta, oven-roasted vegetables, 1 small cup of Italian-blend cheese, pasta sauce, 1/2 tsp of red pepper flakes,1tsp of ground black pepper. 6. Transfer the contents in to oven-safe dish. On the top cover the entire portion with remaining cheese, Parmesan cheese and bread crumbs. 7. Cut the butter in to very small pieces and add them in the corners of the dish. Drizzle 1-2 tbsp of olive oil on the top. 8. Place the oven-safe dish in the oven for 10 minutes in 400 degrees F. Check if the top layer is golden brown. Then pasta is ready, garnish with parsley and dig in.
handful of spinach
